My mom just gave me this cocorico cooker last week so I decided to put it to use..I'm using a recipe from Thomas Keller's book ad hoc at home,but instead of a roasting pan I'll be using the cocorico..I also made a herb citrus salt to season the bird with..so on to the dish
1 whole chicken 4 to 5 pounds
6 garlic cloves
6 sprigs of thyme
1 small yellow onion
12 to 14 fingerling potatoes
4 tablespoons room temp butter
1/3 cup canola oil
citrus salt and pepper
for the citrus salt combine the zest of an orange and lemon,1 tablespoon each of finely chopped rosemary and thyme to 1 cup of kosher salt..put in a spice grinder and pulse until well mixed
then the cooker needs to be soaked in water for half an hour,while it's soaking cut up all of the vegetables into about the same size,if the potatoes are to big cut them in half..once all of the veg is cut toss it with the oil,fresh thyme,salt and pepper.
this thing looks like a sombrero..OLE'!
let the chicken come to room temp(about an hour and a half)once room temp rub it with butter and season it inside and out with citrus salt and pepper..place the veg around the platter and put the chicken on head first and put a few cloves of garlic and a few sprigs of thyme inside..then tie the legs together
pop this beauty in a 475 oven for the first 20 minutes turning once..then reduce the heat to 400 and roast another 45 to 60 minutes..check it with a probe thermometer until it reads 165 in the deepest past of the thigh..pull it off and let rest..set a hot pan on the stove and finish the veg off until it's nice and crispy..thanks mom!..this bird was so juicy and flavorful!